678 Part VI: Fermented Foods
later replaced by ceramic beads (“Bioceramic®”).
This system allowed production of beer within 3 to 5
days.
The engineering company Meura (Belgium) de-
veloped a reactor configuration with a first stage
with immobilized yeast cells, where partial attenua-
tion and yeast growth occurs, followed by a stirred-
tank reactor (with free yeast cells) for complete at-
tenuation, ester formation, and flavor maturation
(Andries et al. 1996, Masschelein and Andries
1995). Silicon carbide rods are used in the first reac-
tor as the immobilization carrier material. The
stirred tank (second reactor) is continuously inocu-
lated by free cells that escape from the first immobi-
lized yeast cell reactor.
Labatt Breweries (Interbrew, Canada), in collabo-
ration with the Department of Chemical and Bio-
chemical Engineering at the University of Western
Ontario (Canada), developed a continuous system
using -carrageenan-immobilized yeast cells in an
airlift reactor (Mensour et al. 1995, 1996, 1997).
Pilot-scale research showed that full attenuation was
reached in 20–24 hours with this system compared
with 5–7 days for the traditional batch fermentation.
The flavor profile of the beer produced using ICT
was similar to that for the batch-fermented beer.
Hartwell Lahti and VTT Research Institute (Fin-
land) developed a primary fermentation system
using ICT on a pilot scale of 600 L/day (Kronlöf and
Virkajärvi 1999). Woodchips were used as the carrier
material, which reduced the total investment cost by
one-third compared with more expensive carriers.
The results showed that fermentation and flavor for-
mation were very similar to those of a traditional
batch process, although the process time was re-
duced to 40 hours.
Andersen et al. (1999) developed a new ICT
process in which the concentration of carbon diox-
ide is controlled in a fixed-bed reactor in such a way
that the CO 2 formed is kept dissolved, and is re-
moved from the beer without foaming problems.
DEAE cellulose was used as carrier material. High-
gravity beer of acceptable quality has been fermented
in 20 hours at a capacity of 50 L/hour.
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